Minty Lemongrass Oxymel Recipe
I wrote this blog post for Mountain Rose Herbs. See the original post here.
When my husband and I got married, we wanted to offer a full mocktail bar for our wedding guests. I love using oxymels for mocktails: the traditional syrup made from an acid and a sweetener (usually vinegar and honey) lends a complex flavor that up-levels any drink. They are also a yummy way to serve herbs to friends and family.
I was already making mocktails out of vinegar-based oxymels, but I wanted our mocktail bar to include options that tasted drier and less vinegary. I decided to experiment with citrus juices as the acid, and the results were delicious! Lemon and lime juice quickly became my favorite ingredient for summer mocktails.
Lemon-Mint Oxymel Recipe
Makes about 16 oz.
Ingredients:
1/2 cup dried organic dried organic spearmint
1/2 cup dried organic lemongrass
1 cup organic lemon juice
1 cup raw, local organic honey
Directions:
Add spearmint and lemongrass to a sterilized pint-sized (16 oz.) jar.
Fill jar half way with lemon juice.
Fill the rest of the way with honey.
Use a chopstick or other utensil to poke and stir the herbs so they are fully mixed with the liquid.
Cap the jar.
Leave on your counter for 3 days, shaking daily. You’ll notice that the honey will sink to the bottom at first; shake the jar frequent to keep mixing the ingredients up.
After 3 days, strain through a stainless steel funnel lined with a fine mesh strainer or cheesecloth.
Compost the herbs.
Bottle the oxymel in a sterilized jar. Label the container with the ingredients and date.
Store in the fridge. Shelf life is 6 months.
Notes:
Honey can be substituted with agave nectar, brown rice syrup, or sugar.
Use a nonreactive lid for the jar, or place wax paper or plastic wrap between the jar and the metal lid. The acidity of the lemon juice will corrode the metal.
If you’d like to use fresh herbs instead of dried, fill the jar in a “loose pack” (don’t compress the herbs) with equal parts fresh spearmint and fresh lemongrass, chopped roughly.
Lemon and lime juice are less shelf-stable than vinegar. If you want to infuse this oxymel for more than 3 days, put it in the fridge. And be sure to store it in the fridge after you strain it.
Lemon-Mint Mocktail Recipe
Makes one 12-oz mocktail.
Ingredients:
Ice
lemon-mint oxymel (recipe above)
lemongrass tea
Club Soda, seltzer, or sparkling water
Fresh mint and lemon wedge for garnish, if desired
Directions:
Prepare a small amount of lemongrass tea by infusing 1 tsp. of dried lemongrass with 2 oz. hot water.
Fill jar 1/3 full with crushed or cubed ice.
Pour in 4 Tbsp. of oxymel.
Pour in 2 Tbsp. of lemongrass tea.
Top off glass with club soda or other sparkling water.
Stir gently.
Garnish with fresh mint and a lemon wedge.
Sip and enjoy!
Pro Tips:
Add more oxymel if desired.
Replace the club soda with tonic water for a drier flavor.